Description
A delightful cake blending the bright flavors of lemon and sweet coconut for a moist and delicious treat.
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 4 large eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
For best texture, use room temperature ingredients and avoid overmixing once combined.